Ingredients
1/2 C. Vegetable Oil
1 C. Panko Bread Crumbs
1/2 C. Parmesan Cheese
2 Zucchinis, sliced 1/4 inch thick
1/2 C. Flour
2 Large Eggs, Beaten
Preparation
Heat oil in a large skillet over medium high heat. In a large bowl combine panko and parmesan, set aside. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge into panko mixture, pressing to coat. Add zucchini rounds to skillet, 5 or 6 at a time and cook until crispy, about 1 minute on each side. Transfer to a paper towel lined plate.
